Strawberry Cheese Cakes
Fresh, ripe strawberries are transformed into a unique fruit custard filling in this historical Parsi recipe. Despite the name 'Cheese Cake,' this dish uses a blend of mashed berries, eggs, and sugar to create a rich, curd-like texture that is baked inside crisp puff pastry shells. These individual tarts offer a delightful contrast between the buttery, flaky crust and the sweet, aromatic strawberry center, making them an elegant addition to any dessert spread.
Ingredients
- 1 cup Fresh strawberries (Originally 'half pasher' (approx. 225g). Measured after cleaning and mashing.)
- 2 teaspoons Powdered sugar (Use heaping teaspoons. Adjust to taste depending on sweetness of berries.)
- 2 whole Eggs (Fresh)
- 1 sheet Puff pastry (Store-bought or homemade. Originally referenced a puff paste recipe from the book.)
- 1 tablespoon Butter (For greasing the molds.)
Instructions
- 1Preheat your oven to 375°F (190°C).
- 2Clean the strawberries and remove their stems (hulls). Place them in a ceramic or glass bowl and mash them thoroughly using a wooden spoon until they form a pulp.
- 3Add the heaping powdered sugar to the mashed strawberries. In a separate bowl, break the eggs and beat them well with a fork until thin and uniform. Pour the beaten eggs into the strawberry mixture and mix until fully combined.
- 4Grease small tart molds or tins with butter. Roll out the puff pastry and cut it into squares large enough to line the molds. Place the pastry into the molds, pressing gently to fit, and trim the edges evenly.
- 5Pour the strawberry mixture into the prepared pastry shells, filling them about two-thirds full (leaving one-third empty to allow for rising). Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the filling is set.